Traditionally, mushrooms were gathered from the wild, particularly during the autumn. Many were dried in the sun to provide food during the winter months. Mushrooms were threaded onto string and hung up in the sun or near the fire until they were fully dry. Mushrooms will last for many months when dried like this.
This Saxon recipe uses field mushrooms, these can be bought from most supermarkets. The best mushrooms for this recipe are those with dark gills underneath, as they provide a stronger flavour.
Dried mushrooms can also be used but should be soaked overnight before using.
This soup has chunks of mushrooms at the bottom but you could blend the finished soup so that it is smooth. It also freezes well.
Warning: Mushrooms and fungi should not be collected from the wild except by experienced individuals.